New Potato, Fennel and Cheddar Gratin

Sweet meets savoury in the most irresistible way.

• 1 clove garlic (cut in half)
• 25g Ivy’s salted butter, plus extra for greasing
• 150ml double cream
• 150ml whole milk
• 2 bay leaves
• 1 heaped tsp wholegrain mustard
• 150g Ivy’s Reserve Vintage Cheddar cheese (coarsely grated)
• 800g new potatoes (scrubbed, not peeled, thinly sliced into 3mm rounds)
• 1 large bulb of fennel (trimmed, halved, and thinly sliced – fronds reserved for garnish)
• 1 lemon, ends discarded and remainder thinly sliced into rounds (pips discarded)
• Sea salt and freshly ground black pepper
• Olive oil, for drizzling

1. Preheat the oven to 190°C (170°C fan) / Gas Mark 5.
2. Rub the inside of a medium baking dish (approx. 20 x 25cm) with the cut garlic clove, then grease with enough butter to lightly coat the inside of the dish. Reserve the garlic for the gratin mix.
3. Heat the cream and milk together in a saucepan with the garlic and bay. Do not allow the mixture to boil, but remove it from the heat as soon as bubbles appear at the sides. Stir in the mustard and ½ the cheddar, then set aside.
4. In a frying pan, melt the butter over medium heat. Add the sliced fennel and lemon with a pinch of salt and cook gently for 5–7 minutes, stirring occasionally, until softened and beginning to caramelise slightly.
5. Arrange a layer of sliced potatoes in the baking dish, slightly overlapping. Season lightly with salt and pepper. Scatter over 1/3 of the fennel mixture and a 1/3 of the grated cheddar. Repeat the layers until everything is used, finishing with a layer of potatoes. Lift the bay leaves out of the creamy cheese mixture and pour over the vegetables. Scatter over a final handful of cheese.
6. Cover the dish with foil and bake for 35 minutes. Remove the foil, drizzle with a little olive oil, and return to the oven for another 20–25 minutes until golden, bubbling, and the potatoes are tender when pierced with a knife.
7. Allow to sit for 10 minutes before serving, which will make the gratin easier to slice. Garnish with chopped fennel fronds or a twist of black pepper.